Filter
Reset
Sort ByRelevance
JANE HUEY
Warm chickpea salad with vegetables from the oven
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C of hot air. Cut the bell pepper into strips and the onions into quarters. Put the vegetables together with the chickpeas in a baking tin. Crush garlic cloves and add them to vegetables.
-
Divide the spices and pour the olive oil over the vegetables. Mix well and place in the middle of the oven for 20 minutes.
-
Remove from the oven, stir well and bake again for 20 minutes.
-
Make the dressing by tapping the tahini, lemon juice, water, olive oil, salt and parsley with a small whisk. If you find the dressing too thick then add some extra water.
-
Put the spinach with the vegetables, mix and pour the dressing over it. Finish with some chopped parsley and pomegranate seeds.
-
Serve with a bowl of rice.
-
20 minMain dishminced meat, onions, Red pepper, sieved tomatoes, green beans, taco shells, mixed iceberg lettuce,Taco's with beans and minced meat sauce -
20 minMain dishHamburger Buns, lean ground beef, tap water, salt, traditional olive oil, sweet onion, meat tomato, lettuce,homemade hamburgers -
25 minMain dishbasmati rice, Red pepper, Red pepper, sunflower oil, cajun meat strips, cabbage, salt and pepper, unsalted peanuts,basmati rice with spicy cabbage -
10 minMain dishCherry tomatoes, tomatoes, giant beans, olive oil, vinegar, black olives, baguette, oak leaf lettuce melange,white-bean salad with tomatoes
Nutrition
729Calories
Fat63% DV41g
Protein54% DV27g
Carbs17% DV52g
Loved it